SUMMARY: 
It is the responsibility of the Cook to prepare food items according to the menu and recipe standards of the outlet and customer request.  To assure preparation and service is of the highest quality in a timely manner.  This position must also exhibit a high level of professional and personalized guest service that embodies the Company’s brand standard and core values (K.E.E.P. – Kindness, Engagement, Empathy and Positivity). 

ESSENTIAL DUTIES AND RESPONSIBILITIES:
• Maintain uniform appearance according to established guidelines.
• Adhere to policies and procedures and Health regulations.
• Work rapidly and accurately.
• Pay particular attention to detail.
• Use proper food handling techniques when preparing food.
• Operate kitchen equipment located in the outlet.
• Knowledge of menu items and recipes for each assigned station.
• Properly stock assigned work station.
• Maintain a clean and organized work area.
• Notify Room Chef or Sous Chef of any needed supplies.
• Notify Room Chef or Sous Chef of any problems that arise.
• Know locations of all Golden Nugget outlets and services that are available to the guests.
• Assist with maintaining a neat, clean and safe working environment.
• Turnover/takeover station according to established procedures.
• Complete special projects as requested by Food and Beverage Management
• Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods.
• Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes.
• Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling. 
• Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room.
• Ensure a neat, clean and safe working environment.
• Present needs of the outlet to the Executive Chef or Executive Sous Chef.
• Complete special projects as requested by Food and Beverage Management.

SUPERVISORY RESPONSIBILITIES:
None

QUALIFICATIONS: 
To perform this job successfully, an individual must be able to perform the duties and responsibilities satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.
Familiarity with and understanding of SNHD guidelines and sanitation procedures..

EDUCATION and/or EXPERIENCE: 

• Minimum one year high volume cooking experience, preferably in a Hotel/Casino environment.  
• Must possess good memory and the ability to recall recipes.  
• Knowledge of kitchen equipment associated, with a kitchen, and knife skills.  
• Minimum age requirement is 18
• Must speak, read, write and understand English.